Description
This Vegan Apple Cider Coffee Cake combines the warm, aromatic flavors of fall spices with tart apples and a crumbly streusel topping. Moist and tender, the cake is made without eggs or dairy, using flax eggs and vegan butter, making it a perfect plant-based treat to enjoy alongside your morning coffee or as a delightful dessert.
Ingredients
Scale
For the Cake
- 1 cup apple cider
- 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/4 teaspoon allspice
- 1/3 cup softened vegan butter
- 1/2 cup raw sugar
- 1/4 cup brown sugar
- 2 tablespoons vegan cream cheese
- 2 teaspoons vanilla extract
- 1 cup chopped tart apples (gala and granny smith)
For the Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup raw sugar
- 1 teaspoon cinnamon
- 5 tablespoons softened vegan butter
Instructions
- Preheat and prepare baking pan: Preheat your oven to 350°F and spray an 8×8-inch baking pan with non-stick coconut oil spray to ensure easy removal of the cake after baking.
- Reduce apple cider: In a small saucepan over medium heat, bring the apple cider to a boil. Reduce the heat to medium-low and simmer until the cider is reduced by half, about 10 minutes. Set aside to cool completely.
- Make flax eggs: Combine flaxseed meal and water in a small bowl and set aside to thicken. This mixture acts as the egg substitute in the recipe.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cardamom until evenly combined.
- Cream butter and sugars: Using a standing or handheld electric mixer, cream together the softened vegan butter, raw sugar, and brown sugar until light and fluffy.
- Add wet ingredients: To the creamed mixture, add the thickened flax eggs, vegan cream cheese, vanilla extract, and the cooled reduced apple cider. Mix until fully incorporated and creamy.
- Combine wet and dry ingredients: Add the dry flour mixture to the wet ingredients. Whisk to combine thoroughly, then fold in the chopped tart apples gently.
- Prepare crumble topping: In another medium bowl, stir together all-purpose flour, brown sugar, raw sugar, and cinnamon. Cut in the softened vegan butter until the mixture forms large crumbs resembling a crumble topping.
- Assemble the cake: Spread the coffee cake batter evenly into the prepared baking pan. Sprinkle the crumble topping evenly over the batter.
- Bake: Place the pan in the preheated oven and bake for 30 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and serve: Allow the cake to cool before slicing. Serve with your favorite hot coffee for a perfect cozy treat.
Notes
- Make sure the reduced apple cider is fully cooled before adding to the batter to prevent breaking down the vegan butter and cream cheese mixture.
- Flax eggs can be prepared ahead of time and stored in the fridge for up to 24 hours.
- Use tart apples like Granny Smith or Gala for a balanced sweet-tart flavor and better texture.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For an oil-free option, try substituting vegan butter with mashed bananas or unsweetened applesauce, though texture will vary.
- To make it gluten-free, substitute all-purpose and whole wheat flour with a gluten-free baking blend, but results may vary.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
